Creamy
Pumpkin & Red Pepper Soup
Core
0
points per serving
1
butternut squash, halved, seeds removed
2
red peppers
1
onion, finely chopped
1
large red chilli, finely chopped
1
litre (1¾ pts) veg stock
4
cloves garlic, skinned
freshly
ground black pepper
Preheat
oven to 200ºC/400ºF/Gas 6.
Loosley
wrap the squash halves in foil and place on a baking sheet in the oven and
roast for 40 mins, along with the peppers.
Meanwhile,
place the chopped onion, chilli and stock into a large pan and bring to the
boil. Simer gently for 10 mins until the onion is soft.
Wrap
the garlic cloves in foil and add to the oven 15 mins before the end of the
squash cooking time.
Remove
the skin from the peppers, halve and remove the seeds and roughly chop the
flesh. Scoop out the flesh of the butternut squash and add to the pan
with the peppers, garlic cloves and black pepper.
Bring
to the boil and simmer 5 mins. Blend until smooth.
Note:
Serve
topped with a tbsp low fat greek yogurt ( ½pt on points) and a sprinkling of
chopped fresh chives.
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